Peppermint Pinwheels Recipe
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Category: |
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Ingredients: |
Ingredients: 2 ¾ c. flour
1 t. baking powder
½ t. salt
¾ c. butter
1 c. sugar
2 eggs
1 t. peppermint extract
¼ c. peppermint candies [crushed]
¼ c. unsweetened cocoa powder
Red food coloring
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Directions: |
Directions:In medium size bowl whisk together 2 ½ c. of flour, baking soda & salt. In a second bowl, beat together butter & sugar until smooth. Beat in eggs, one at a time. Beat in extract. Stir in flour mixture. Divide dough in half. Tint half with a few drops of red food coloring; add crushed candies and remaining ¼ c. flour. Divide pink dough in half; shape into 2 flat rectangles about 4 x 2 inches. Wrap in plastic wrap; refrigerate 30 minutes. Knead cocoa powder into remaining half of plain dough. Divide dough in half and shape into 2 flat 4 x 2 rectangles as above. Wrap in plastic wrap; refrigerate 30 minutes.
Heat 350° -- Between 2 sheets of waxed paper, roll out one chocolate square into 10 x 7” rectangle. Repeat with one of the pink squares. Refrigerate both for 15 minutes. Peel off top sheets from doughs. Invert pink onto chocolate dough; remove paper from pink dough. Roll up doughs. Repeat with remaining dough. Wrap in plastic wrap; refrigerate both logs 2 hours.
Line 2 baking sheets with nonstick foil or coat baking sheets with cooking spray. Unwrap 1 log. Cut into ¼” thick slices; place on prepared sheets. Repeat with remaining log. Bake @ 350° oven 10 -12 minutes. Let cookies stand on sheets 1 minute. Transfer cookies rack; cool. |
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